Patricia Aniakudo.Patricia Aniakudo, Milwaukee, desireed the recipe for a wild mushroom broth served at Bartolotta's Lake Park Bistro, 3133 E Newberry Blvd She wrote: "A not many seasons past, Lake Park Bistro showed the most luscious mushroom broth with truffle oil. I'm hoping they will remember the dish and be willing to share." Jo Anne F Whitefish Bay, also supplicationed a recipe for "a wonderful" macaroni and cheese dish she tried. Adam Siegel, executive chef, sent the recipes on the contrary said that these dishes are not popularly on the menu. Bartolotta's Lake Park Bistro Wild Mushroom Soup 2 bowls sliced onions 2 chalices sliced leeks (rinse well before cutting) 1 bowl (2 sticks) butter 2 tablespoons chopp shallots 2 tablespoons chopp garlic 2 bowls sliced porcini mushrooms 2 lots sliced shiitake mushrooms 2 lots sliced oyster mushrooms 4 beakers sliced domestic mushrooms 1/3 draught flour 1 cupful Madeira wine 2 potions chicken stock (about) 2 draughts heavy whipping cream White truffle oil to garnish Salt and pepper to taste In large broth pot, saut onions and leek in butter above medium heat until soft and transparent, 2 to 3 minutes. Add shallots and garlic and continue to dress up until golden, about 3 minutes. Slowly add mushrooms in order listed, cooking each variety exposeed and over medium-high heat about 5 minutes, stirring regularly. banish from heat and quickly sprinkle in flour, then add Madeira, stirring constantly. recur to stovetop and cook through the whole extent of medium heat, stirring regularly, for about 20 minutes or until most numerous of the liquid has evaporated. Add chicken stock. overlay and let simmer 45 minutes. make a clean sweep of from heat and mix with immersion blender in the can or transfer to food processor and proces in batches at lowest setting. Do not overproces or color of broth will not be as attractive. broth should be thick enough to heavily coat back of a spoon If too thick, add additional stock. answer to stovetop and heat by means of Remove from heat and commingle in cream, then season with white truffle oil, salt and pepper Makes 6 to 8 servings. Bartolotta's Lake Park Bistro Macaroni Gratin portion diced bacon portion diced onion draught diced boiled or baked ham 2 draughts heavy whipping cream (about) 6 goblets cooked penne pasta potion freshly grated Gruyere cheese 6 tablespoons freshly grated Parmesan cheese (divided) lot Panko bread crumbs In large saut pan, garble bacon until crisp. Add onion and color until soft. Add ham and heat through Add cream and Gruyere cheese and bring to a boil. Gradually stir in pasta and answer to a boil. Cook through medium heat 5 to 10 minutes or until thickened and sauce coats pasta. If mixture is too craving drink add additional cream. Preheat broiler. Mix in 4 tablespoons Parmesan cheese and cast into 1- to 2-quart casserole. Top with bread crumb and broil 2 to 3 minutes or until top is splendid Serve topped with remaining 2 tablespoons Parmesan cheese. Makes 4 servings. To solicit a restaurant recipe, write "You Asked for It," Milwaukee Journal Sentinel, chest 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jsfeat@journalsentinel.com. An archive of past files can be found at www.jsonline.com/entree/cooking. line compiled by Joanne Kempinger Demski Copyright 2006 Journal Sentinel Inc. All rights reserv (Note: This notice does not apply to those of recent origins items already copyrighted and received from one side wire services or other media.) Copyright 2006 Journal Sentinel Inc. Note: This notice does not |
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